Slow Cooker Beef and Refried Bean Chili is a simple chili recipe that only takes a few hours to make. The refried beans make the chili thicker. If you don’t like chili with beans, check out my low-carb chili recipes instead.
Chili is perfect when you’re wanting comfort food and needing to use pantry ingredients. People have been making this delicious Slow Cooker Beef and Refried Bean Chili for years. However, because it has pinto beans, kidney beans, and refried beans, it’s not a low-carb recipe.
Since then, I’ve added a new option to the recipe that makes it a little lower in carbs. I’ve changed my recipe so that it doesn’t have kidney beans. Instead, it has one large chopped red bell pepper that is cooked with the onion and spices. Everything else is the same, and I love the red pepper. I also don’t mind that it has a few less carbs.
This chili is delicious no matter how you make it. It has pinto beans, Pace Picante Sauce, a great mix of spices, and a can of refried beans to make it thicker. There’s also a good amount of lime juice, and I’d serve this with lime slices so lime lovers like me can squeeze even more lime into their chili! I hope you enjoy this as much as I do!
Chili is a beloved comfort food perfect for cold weather meals. However, it can sometimes turn out thinner than desired While there are various ways to thicken chili, using refried beans is a particularly delicious and nutritious method
Why Use Refried Beans to Thicken Chili?
There are a few key reasons why refried beans work well:
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Flavor – Refried beans have a rich, earthy flavor that complements the spices in chili. They enhance the overall taste without diluting it.
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Texture – The creamy, smooth texture of refried beans gives body to chili without making it paste-like. They add thickness without heaviness.
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Nutrition – Refried beans pack fiber protein iron, magnesium and potassium. Thickening with beans adds extra nutrition.
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Convenience – Canned refried beans mean this thickening method requires no prep work Open the can and stir them in!
How to Use Refried Beans to Thicken Chili
Thickening chili with refried beans is easy. Here are two simple methods:
1. Stir in Refried Beans
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Take 2-3 tablespoons of refried beans per 1 cup of chili.
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Stir the beans into the simmering chili until well combined.
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Let the chili simmer for 10-15 minutes to allow the bean puree to thicken the liquid.
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Add more refried beans if needed until desired consistency is reached.
2. Blend Refried Beans With Chili
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Remove 1 cup of the chili and let cool slightly.
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Place the cooled chili into a blender with 1/4 cup refried beans.
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Blend until smooth then return the bean-chili puree to the pot.
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Simmer for 10-15 minutes, stirring occasionally, until thickened.
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Repeat with more refried beans if needed.
The second method creates a smoother, more uniform texture but both work well.
Tips for Thickening Chili With Beans
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Look for low sodium refried beans to better control chili’s saltiness.
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For thicker chili, use bean purees like black bean or pinto bean paste.
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For richer flavor, make your own refried beans or bean puree.
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For smoother texture, blend beans with chili liquid before adding back.
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Simmer for longer to allow starches in beans to fully thicken broth.
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To avoid thinning chili out, add beans directly to pot instead of bean liquid.
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For best results, don’t add too much extra liquid when reheating leftover chili.
Other Ways to Thicken Chili
While refried beans are a great choice, there are other options too:
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Simmer – Letting chili simmer uncovered helps reduce liquid.
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Masa harina – Adds corn flavor and texture.
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Crushed tortilla chips – Imparts thickness and crunch.
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Tomato paste or puree – Deepens flavor and thickens chili.
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Ground meat – Fat and gelatin from ground beef or turkey thickens chili.
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Cornmeal or flour – Classic thickeners whisked with water before adding.
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Potatoes – Diced potatoes break down and thicken as chili cooks.
More Tips for Making Great Chili
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Cook aromatics like onion, garlic and chili peppers first to build flavor.
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Brown meat before adding to chili to enhance richness.
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Use a blend of dried chilis, spices, chili powder and cumin.
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Add umami boosters like tomato paste, worcestershire sauce or soy sauce.
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Simmer chili low and slow, at least 1 hour, preferably 2-3 hours.
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Adjust seasonings at the end, once chili has simmered and flavors have melded.
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Top with favorite garnishes like cheese, sour cream, scallions or tortilla chips.
So grab a can of refried beans the next time your chili turns out a little too thin. Adding this nutritious, flavorful legume puree is an easy trick for thickening up chili perfectly.
Why put refried beans in chili?
The refried beans in this recipe not only make the chili thicker, but they also give it a great flavor. If you like refried beans, you’ll love this chili!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. You can also use the JUMP TO RECIPE link at the top of the page to go straight to the full recipe. ).
The SHOCKING SECRET to great chili
FAQ
Can you thicken chili with refried beans?
How to thicken chili if it’s too watery?
What is the best thickener for chili?
Can I use refried beans to thicken soup?
Can you add beans to chili?
If your chili is currently bean-free, consider adding some to thicken things up. Just be sure to properly drain the beans, as extra liquid from canned versions will only thin your chili further, says Weintraub. Not a fan of these legumes? Consider adding lentils, which have a similar effect, she says.
Can you freeze refried beans?
Freezing refried beans is a simple and practical solution for dealing with leftovers. You can reheat them on the stove or in the microwave.
How do you thicken chili before serving?
If your chili is too thin and soupy, there are several easy ways to thicken it before serving. It can be as simple as simmering it for longer or mashing some of the beans. There are also thickening ingredients, like flour and cornstarch, that you can add.
How do you thicken chili if it’s too Soupy?
The less liquid you have to start with, the less you will have to mess with the chili later to thicken it up. If you do end up with a chili that is too soupy though there are a few easy fixes: Ree Drummond’s favorite is to use some masa harina, which gives the chili a nice corn flavor and texture (try it in Ree’s chipotle chicken chili).